There is no hunt that requires a greater sense of poise than wild turkey.
A hunter sits with his or her back to a tree to distort their silhouette, ignoring the knots forming in the back, calves going numb, after hours of remaining motionless.
A paranoia persists: What is out there that I can’t see, watching me. Continue reading “Never Hurry A Curry: Wild Tom Thai Red Curry Soup”
Let me get this out of the way: The best brine ingredients should create a strong reaction for your taste buds, otherwise they don’t belong. Continue reading “Learn the Secrets Behind Improving Your Brines: Hickory-Smoked Ginger Pheasant”
After the doldrums of late-winter—those weeks when the ice has started to thaw on lakes statewide, leaving little opportunity for fishing—spring is a welcomed reprieve from cold days with little sunshine. For us hunters and foragers in particular, spring represents the opportunity to pursue some of the rarest, most-elusive table fare the year will have to offer and serve it up in some classic or new favorite dishes. Continue reading “Two Reasons Why Spring is Such an Exceptional Season: Wild Turkey and Pheasant Back Risotto”
It wouldn’t be Cinco de Mayo without spending a few hours in the kitchen getting a crick in the neck making tamales. While this recipe can require a couple hours of prep work solo, tamale assembly is best enjoyed with a party–that means tequila, cervezas and friends and family. Tamales freeze easily and are readily available later for when hungry relatives arrive throughout the year. Continue reading “Make It a Party: Pheasant and Roasted Poblano Tamales (and Don’t Forget the Tequila)”
One of my earliest childhood memories is the Kentucky mountainside opposite my great-grandmother’s porch. A steep mosaic of oak and pine, it towered over the one-lane highway hemming its slope, a short walk from Nannie’s front steps. I recall well the intermittent hum of semis at night, the whirring glow of their cab lights like fireflies in our guest bedroom window. In the morning we woke early to the sounds of Nannie working in the kitchen. Smells of frying bacon and chicken roused our noses from sleep, luring our feet, pair by pair, down creaking floorboards. Continue reading “Incorporating My Appalachian Roots: Kentucky-Fried Ruffed Grouse Legs”
I will openly admit it: I nearly cried seconds after shooting my first rabbit. Every youngster, when cutting his or her teeth on small game hunting, must come to terms with the sport and everything it entails. Tears are expected. However, I was 33 years old. Continue reading “A Meal Meant for Family: Braised Rabbit with Irish Curry and Fried Potatoes”
Originally perfected during my years in the Pacific Northwest, this recipe has become a favorite in our household and is applicable for any trout, steelhead or salmon. The dish requires little work, just patience for a great-tasting cream sauce.
Continue reading “A Classic Pacific Northwest Plate: Seared Trout with Pinot Grigio Cream Sauce”
I thought I knew a good fish fry, until I moved to Minnesota, where the state fish, the ever-famous walleye, was a game changer. I had fried everything from bass to cod to trout during my years in the Pacific Northwest. While I thoroughly enjoyed those suppers, nothing quite beats a walleye—the way it melts in your mouth, how its flavor balances perfectly with spices inside a golden-brown crust. Continue reading “A Belated St. Paddy’s, Lenten Feast: Fried Walleye with Irish Colcannon”
With my Irish heritage, I know full well the value of a potato, though I have learned to respect it even more as an angler. Continue reading “Incorporating Fishing Trip Staple into Shore Lunch: Twice-baked Walleye Potato”
There is no such thing as too many burgers in one’s diet, but some hunters may be looking for a variation on their favorite venison patty. Continue reading “One Method for Improving a Pub Patty: The Deer John Burger”